A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). These are very nice for children's parties.
Preserved exactly as written in the original source
Have a plain cake baked in rather thin sheets and cut into small oblong pieces the size and shape of a domino, a trifle larger
Frost the top and sides
When the frosting is hard, draw the black lines and make the dots with a small brush dipped in melted chocolate
Modern guidance to help you succeed with this vintage recipe
The thin sheet cake format provides an ideal surface-to-frosting ratio, ensuring structural stability and preventing the decorative chocolate from bleeding. Setting the frosting completely before applying chocolate details creates a sealed barrier that keeps colors distinct and crisp. The oblong shape maximizes yield while providing enough surface area for recognizable domino decoration, making these practical for parties where quantity matters.
The plain sheet cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. Frosted dominoes (without chocolate details) can be prepared 1 day ahead and stored in a single layer in an airtight container. Add chocolate decoration on the day of serving for the crispest appearance.
Store finished dominoes in a single layer in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper if stacking. Do not refrigerate, as condensation will cause the chocolate details to blur and the frosting to become sticky.
AI-generated tips from Chef Cecil's culinary database
The plain sheet cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. Frosted dominoes (without chocolate details) can be prepared 1 day ahead and stored in a single layer in an airtight container. Add chocolate decoration on the day of serving for the crispest appearance.
Store finished dominoes in a single layer in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper if stacking. Do not refrigerate, as condensation will cause the chocolate details to blur and the frosting to become sticky.
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